• Preheat your oven to 400° F.

Make the Vegan Strawberry Topping:

• Start by making your Strawberry topping to allow time for the syrup to develop. 
• Cut the strawberries into your desired sized pieces and place in a bowl or Tupperware. Sprinkle the strawberries with the sugar. Lightly toss the strawberry and sugar. Cover the bowl and let the mixture rest in the fridge until you are ready to top the shortcakes. When you come back to it you’ll have a reserve of sweet strawberry syrup.

Make the Vegan Shortcake:

• Next, add your dry shortcake ingredients into a bowl or food processor. 
• Using a food processor, fork, or your hands you’ll want to cut the cold vegan butter into the dry ingredients. If you use your hands for this I recommend washing them with cold water to reduce the chances of your body heat melting the butter too much.  
• If you are using a food processor pulse the ingredients a few times until the mixture is combined yet crumbly. Refer to the blog for an explanation of what the technique of cutting butter is. 
• Once you have a crumbly mixture, mix in the non-dairy milk and apple cider vinegar with the food processor or a fork. You want to mix the ingredients just enough so the dough forms together. It will be a shaggy dough, a little crumbly, but still wet.
• Once you have the formed dough mixture roll it out on a lightly floured surface until its 1 inch thick. With a cookie cutter or cup cut the dough into 2-inch circles. (Don’t twist the cookie cutter when cutting the dough, cut straight down as best as possible. Rotating the cookie-cutter as you cut the dough might seal the edges causing the shortcake to not rise properly.) Keep rolling out the leftover dough and cutting circles until no dough remains. 
• Place the shortcake dough pieces on a parchment paper-lined baking sheet. Bake the shortcake for around 12-15 minutes, or until they start becoming a golden brown color.
• Once the shortcakes are finished cooking remove them from the oven and let them cool while you make the vegan whip cream.

Make the Vegan Whipped Cream:

• We used Silk’s Heavy Whipping Cream when we made this recipe. If you can’t find that product we have linked some other great whip cream recipes in the blog post above in the substitution section.
• With an electric mixer whisk the vegan heavy whipping cream and vanilla extract together until soft peaks begin to form. This will take around 2 minutes depending on the power of your mixer.
• Once soft peaks start forming add the powdered sugar and continue to whip the cream until you reach harder peaks. Careful not to whip past 4-5 minutes otherwise the cream will start separating like traditional heavy cream. 

Build your Vegan Strawberry Shortcake

• Cut a shortbread in half, top with strawberries and whipped cream then enjoy. Store the strawberries and whipped cream in the fridge for up to 3 days. Store the shortbread in an airtight container at room temperature for up to 3 days as well.